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Pumpkin Crostini



My Pumpkin Crostini is creamy with a hint of sweetness. It is an appetizer that almost tastes like a dessert. The pumpkin is seasoned with dark brown sugar and spiced rum before roasted. The syrup that is formed in the baking pan is drizzled over the bread, but it is so tasty that it could even be used over pancakes. I hope you enjoy this easy fall appetizer!

Makes 12 to 14


  • 1 loaf Ciabatta bread (16 ounces), cut into ½-inch slices
  • 1 medium pie pumpkin
  • 1 ¼ cup brown sugar
  • ¼ cup water
  • ¼ spiced rum
  • ½ cup cashews, roasted and lightly salted
  • ½ cup Mascarpone cheese


Preheat oven to 350 degrees F and position one rack in the middle of the oven.

Place slices of bread directly on the rack and bake until lightly toasted, 8 to 12 minutes, flipping bread slices half way through the process. Remove from oven and set aside.

Keep oven set at 350 degrees F. In a working surface, carefully peel and scrape seeds of pumpkin; discard. Cut flesh into a small dice (about ½-inch). Place diced pumpkin into a large rimmed baking dish and add brown sugar, water and rum. Mix well to coat. Transfer to oven and bake until tender, 30 to 40 minutes. Remove from oven and set aside to cool slightly.

Drizzle pieces of bread with the syrup that has formed on the baking dish, generously. Divide roasted pumpkin into slices of bread. Sprinkle cashew pieces and top with a dollop with Mascarpone. Drizzle any remaining syrup on top and serve.


Cook’s Note:

This is a great appetizer for large parties, because it can be prepared ahead of time. Flavors should remain fresh for up to 3 hours. It can be kept in the refrigerator overnight, but it should be brought back to room temperature before serving.

Grilling the bread instead of toasting in the oven is also an option. If the weather is nice and you can use your outdoor grill I would say definitely go for it!

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